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Best Buttermilk Substitutes

Buttermilk brings acidity (which activates baking soda) and tang. Every good substitute recreates that acid — plain milk alone will not make biscuits rise the same way.

The substitutes, with ratios

Milk + lemon juice or vinegar (1 cup milk + 1 tbsp acid, rest 5 min)

Best for: Pancakes, biscuits, marinades

Works identically with soy or oat milk for dairy-free.

Plain yogurt, thinned (¾ cup yogurt + ¼ cup milk = 1 cup)

Best for: Cakes and bakes needing extra body

Kefir (1:1)

Best for: Anywhere — it IS cultured milk

Slightly stronger tang.

Watch out

Don't skip the acid. If a recipe pairs buttermilk with baking soda, replacing it with plain milk leaves the soda unactivated — flat results and a soapy taste.

Adapt a recipe free with RecipeFix → · Dairy-Free Recipe Converter · Vegan Recipe Converter

Frequently asked questions

How do I make vegan buttermilk?

Stir 1 tablespoon of lemon juice or white vinegar into 1 cup of soy milk (best) or oat milk and rest five minutes until it thickens slightly. Use exactly like buttermilk.

Related guides: Milk · Yogurt · Eggs · All guides